I enjoy a great copycat recipe. There’s nothing like experiencing a delicious dish some where then finding or creating a recipe that allows you to enjoy that same experience at home. The best part is how cost efficient it is compared to prices today. Recently, my family and I dined at the popular restaurant PF Chang’s for dinner. It had been a while since I had last eaten there, but I immediately noticed the significant price increase that had occurred. One of my favorite dishes is the Mongolian beef, but the price had gone up to $22 per entrée. This dish is about five to seven dollars higher than when I had previously dined there. My family also enjoys this dish, so by the time we finished dining the bill was over $150. This is nice to enjoy occasionally, but it’s not something that can be a regular occurrence if I want my budget to remain reasonable.
I found this recipe some time ago, and from the moment I made it, it was a hit. My family loves it and you’d be surprised to know they prefer my copycat recipe to the restaurant. Another nice thing is that even though the cost of meat is up, this dish is still easier on the budget to fix at home than to eat out regularly at the restaurant. The cost for ingredients would run you about 45 dollars but considering you will not be using them all up on this one recipe, that means your cost per serving is absolutely cheaper. You may likely have some of these items in your pantry already which will make things even easier on your budget. Give it a try at home, and once you try it at the restaurant you must let me know what you think.
PF Chang’s Copycat Mongolian Beef
Adapted from www.spicysouthernkitchen.com
Ingredients:
Beef
- 2 pounds flank steak
- ½ cup cornstarch
- ½ cup vegetable oil
Sauce
- 2 tablespoons vegetable oil
- 1 cup low sodium soy sauce
- 1 cup brown sugar
- 4 cloves minced garlic
- 2 tablespoons minced ginger
- 1 cup water
- ½ teaspoon red pepper flakes
- 3 green onions sliced thin
Instructions:
1. Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
2. Slice the beef against the grain in thin strips, about ¼ inch thick.
3. Add the cornstarch to a baggie. Place the meat in the bag and shake until well coated. Remove the meat and shake off the excess, set aside.
4. In a small saucepan add the oil, soy sauce, brown sugar, garlic, ginger, water and red pepper flakes. Stir and cook over medium high heat (about 15 -20 minutes) until sauce thickens. Set aside.
5. Meanwhile, in a large skillet heat the ½ cup oil over high heat. When the oil is hot, add some of the beef in a single layer and cook until brown, about a couple of minutes on each side. Cook the meat in batches until finished. Set aside the browned beef on a plate lined with paper towel.
6. Once the meat is finished, return the beef to skillet, and pour the sauce over it. Stir until coated, toss in green onions, and cook for a few minutes
7. Serve over rice.
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